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Home » Condiments

Apple Marmalade

By Jen Risley (December 16, 2013)

Serve with chicken or pork. Use as a condiment on poultry sandwiches with a touch of horseradish. At a slow boil, allow two hours to cook. Apples should be very soft but still hold their shape. Fine strips of lemon zest are key to good texture and flavor.

6 pounds tart apples, cored and sliced into ¼ inch slices apple marmalade
3 lemons
1 ounce fresh ginger root
3 pounds sugar
¼ cup water

Cut peel from lemons into thin strips. Peel and grate ginger. Put apples, lemon peel, ginger root, sugar, and water into a medium sized pot. Squeeze in juice from
lemons and bring to a boil. Cook at low boil until syrup is thick. Stir often to prevent scorching. Pour into hot sterile 6 ounce sterile jars and seal. Yield: 16 4-oz jars.

Adaptation: Instead of adding ginger at 2 teaspoons of lemon extract

101 Apple Recipes by Carole Eberly


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